Pan-seared scallops in a ginger-orange sauce | Cruise Scoop
Pan-seared scallops in a ginger-orange sauce: Enjoy this recipe from Princess Cruises provided by Cruise Scoop.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cruisescoop.com.
Ingredients
- 1 lb. baby carrots, peeled, trimmed
- 1 lb. asparagus, trimmed
- 2 tablespoons canola or peanut oil, divided
- 2 tablespoons unsalted butter, divided
- ½ lb. button mushrooms, sliced
- 1 1¼tpounds large, dry sea scallops (about 15 – 20)
- pinch of salt
- ½ cup mayonnaise
- 1 large egg yolk
- 1 tablespoon Mirin (sweet rice wine)
- ¼ teaspoon ground ginger
- 1 teaspoon orange zest
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